Pastry Cream Recipe (Crème Pâtissière)
Yield: 8 servings
Calories: 120kcal
I love making pastry cream because it’s a rich, silky vanilla custard that instantly elevates everything from fruit tarts to cream puffs with bakery-style flavor.
Ingredients
- 2 cups (480 ml) whole milk
- ½ cup (100 g) granulated sugar, divided
- 1 vanilla bean, optional
- 5 large (80 g) egg yolks
- 3 tablespoons (27 g) cornstarch
- ⅛ teaspoon table salt
- 1 teaspoon (5 ml) vanilla extract, or vanilla bean paste
- 2 tablespoons (30 g) unsalted butter
Instructions
- Heat the Milk - In a medium saucepan add the milk and ¼ cup of sugar. Use a paring knife to make a shallow cut lengthwise down the vanilla bean, scrape out the seeds, then add the seeds and pod to the saucepan. Heat over medium heat, whisking to dissolve the sugar, heating until the milk just begins to simmer, between 180 to 185ºF (82 to 85ºC), about 3 minutes, do not boil the milk! Turn off the heat and transfer the pan to a cool burner. For a stronger vanilla flavor, cover and steep for 30 minutes.
- Whisk the Yolk Mixture - In a large bowl, whisk together the egg yolks, ¼ cup sugar, cornstarch, and salt. Whisk until smooth and pale yellow, about 1 minute.
- Temper the Eggs - Remove the vanilla pod and discard, if using. Slowly pour about ½ cup of the hot milk into the egg mixture while whisking constantly. Continue adding the milk in a slow stream, whisking until fully incorporated.
- Cook the Pastry Cream - Return the egg mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens to a pudding consistency, about 3 minutes. Allow the mixture to cook undisturbed for 15 seconds, large bubbles should break the surface. Continue to whisk and cook for 1 minute. The thickened pastry cream is done when it reaches between 190 to 200ºF (88 to 93ºC).
- Strain - For an extra silky texture, strain the pastry cream through a fine-mesh sieve into a clean medium bowl, using a spatula to press it through. This step is optional.
- Add the Butter and Vanilla - Whisk in the butter and vanilla extract until melted and smooth.
- Cool the Pastry Cream - Set the bowl of pastry cream over an ice water bath, and stir occasionally for a few minutes until the cream cools down. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the ice water bath for 30 minutes. Transfer to the refrigerator for at least about 2 hours before using.
- Using the Pastry Cream - The pastry cream will thicken up more after chilling. Gently stir before adding as a filling to the desired dessert.
Notes
- Recipe Yield: About 2 1/4 cups
- Serving Size: About 1/4 cup pastry cream
- Uses: 1 (9-10 inch tart or pie), 6 to 8 filled pastries or cream puffs.
- Storing: Cover and refrigerate for up to 3 days.
- Using Vanilla Bean Paste: Add 1 to 1 1/2 teaspoons vanilla bean paste instead of vanilla extract.
- More Butter: Add up to 1/4 cup of butter to the pastry cream for a very rich consistency.
- Using Cream: Replace 1/4 to 1/2 cup of whole milk with heavy whipping cream for a richer consistency.
Nutrition
Calories: 120kcal | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 65mg | Potassium: 105mg | Fiber: 0.03g | Sugar: 6g | Vitamin A: 339IU | Calcium: 90mg | Iron: 0.3mg
Recipe Link
Recipe Video